Corn Muffin Recipe

Warm From The Oven, With Chocolate Butter!

Introduction

The muffins are best served warm, so if you’re not serving them straight from the oven, given them a little warming in the microwave.

This recipe, courtesy of Tracy Wood Anderson of Woodhouse Chocolate (a NIBBLE Top Pick Of The Week), can also be made as cornbread in a baking pan. If you make cornbread, Tracy suggests pouring some cream over the batter before baking, then pouring melted butter over the top of the bread just after it’s baked.

In a separate bowl, mix together the dry ingredients. Add this to the butter mixture alternately with the milk (about three additions of dry and two of milk). Mix until just combined. Stir in the corn.

Fill GENEROUSLY buttered muffin tins about 2/3 full. Bake 20-25 minutes, until the tops are a nice golden brown and pop back up when poked gently with a finger.

Chocolate Butter Recipe

Ingredients

1 ounce quality dark chocolate,
chopped

4 ounces butter, softened

Preparation

Mix the chocolate into the butter.

Put in a pretty pot, or form into a log, wrap in plastic wrap and refrigerate.